Pickled Shishito Peppers
Pickled Shishito Peppers
These shishito peppers are a great pickled condiment that has multiple uses. Use them in salads, on sandwiches, as an accompaniment to meat, a garnish, or eat them as is. You can leave these whole or slice them while they are pickling. The peppers will be ready for consumption in a day, but will taste best in a week.
Ingredients
- 16 oz shishito peppers
- 2 1/2 cups cider vinegar
- 1 1/2 cups water
- 3 tbsp sugar
- 3 tsp salt
- 2 tbsp coriander seed
- 2 tbsp black and white peppercorns
- 4 garlic cloves thinly sliced
Instructions
- Mix all of the brine ingredients together. Bring to a boil.
- Equally distribute the brine between 2 – 16oz mason jars packed with shishito peppers. Screw the lid on tight. Let sit until it comes to room temperature. Store in the refrigerator.
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